Gluten Free Dairy Free Chocolate Chip Cookies
The BEST gluten free dairy free chocolate chip cookies! Perfect for those with dietary restrictions, but taste so good that everyone will love them!
Equipment
- Measuring cups and spoons
Ingredients
- ⅓ cup vegetable or canola oil
- 1 cup brown sugar
- 1 whole egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1½ cups oat flour, certified gluten free
- ¼ cup almond flour
- 2 tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips, dairy free
Instructions
- In a large bowl, mix together the oil and brown sugar until well mixed.
- Beat in the egg, egg yolk, vanilla extract and apple cider vinegar.
- Add the oat flour, almond flour, cornstarch, baking powder, baking soda and salt and stir until combined.
- Stir in the chocolate chips. Cover and chill for 1 hour.
- Preheat oven to 350°F (180°C). Drop by rounded tablespoonfuls, about 2” apart, onto a parchment-lined baking sheet, using a cookie scoop or rounded tablespoon. If your dough is sticking to your cookie scoop or spoon, spray with a little bit of non-stick cooking spray.
- Bake for about 8 - 10 minutes or until edges are golden and centres are slightly underbaked. Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Notes
Variations
- Nutty Chocolate Chip Cookies: For added taste and crunch, also add ½ cup of chopped toasted walnuts or pecans, when you add in your chocolate chips.
- To make nut free: If you need your cookies to be nut free, you can replace the almond flour with an equal amount of additional oat flour. Please note, that while still delicious, your cookies won’t have as buttery a flavour to them. If you’re looking for a gluten-free and nut-free chocolate chip cookie recipe, but don’t need your cookies to be dairy free/made without butter, please try my recipe for gluten-free chocolate chip cookies.
- Don’t overbake – If you want cookies that are crisp on the outside and chewy on the inside, make sure the centres of the cookies are slightly underbaked when you remove them from the oven.
- Baked cookies: Freshly baked cookies will keep for 2 – 3 days in an air-tight container stored at room temperature.
- Unbaked cookies (cookie dough): You can store the unbaked dough in an air-tight container in the fridge for up to 2 days or in the freezer for 1 – 2 months. If freezing, it’s best to portion the cookie dough out as usual and freeze the cookie dough in individual balls. You can freeze the cookie dough balls on a cookie sheet in the freezer until frozen, and once frozen, pack the frozen cookie dough balls in an air-tight container/freezer bag to store in the freezer. To bake, bake the same as normal, but add 1 – 2 minutes to your baking time. Bake straight from the fridge or freezer.
Nutrition
Serving: 1 cookieCalories: 201kcalCarbohydrates: 25gProtein: 3gFat: 10gCholesterol: 20mgSodium: 172mgFiber: 2gSugar: 16g
Nutritional information shown is an estimate only.
See full disclaimer here. Tried this recipe?Mention @bakeinbalance or tag #bakeinbalance!